Pollin's profile page
Recipes
Chicken Balsamic Glazed Caprese
By Pollin
Preheat oven to 210° | 410°F
- 6 skinless , bone-in chicken thighs
- 1 teaspoon dried oregano*
- 1 teaspoon dried basil*
- 1 teaspoon salt
- cracked black pepper , to taste
- 1 tablespoon olive oil (or a light spray of cooking oil spray)
- 2 tablespoons minced garlic
- 1/3 cup balsamic vinegar
- 2 tablespoons raw honey
- 1 1/2 cups grape or cherry tomatoes , divided
- 250 g | 8 oz. fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
- 1/4 cup fresh basil leaves , chiffonade
- Balsamic Glaze: (Optional To Serve)
- 1/3 cup balsamic vinegar
- 2 tablespoons raw honey
Cheesy Shrimp Tortillas
By Pollin
In a large, deep skillet, melt the butter over medium-high heat
- 1 tablespoons butter
- One 2-pound bag frozen raw shrimp (31 to 40 per pound), thawed and tails removed
- 1 / 2 clove of finely chopped garlic
- Salt and pepper
- 1 lemon, halved
- 2 chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
- (6) 10-inch flour tortillas
- 2 cups (8oz) gouda cheese, shredded
- Sour Cream for serving
Firecracker Enchiladas
By Pollin
1. In a medium saucepan, heat the oil over medium-high heat
- 3 * 3 tablespoons vegetable oil
- 1 * 1 large onion, finely chopped
- 3 * 3 tablespoons flour
- One * One 29-ounce can tomato sauce
- 1 * 1 tablespoon chili powder
- 2-1/2 * 2-1/2 teaspoons ground cumin
- 1-1/2 * 1-1/2 teaspoons salt
- One * One 2-pound rotisserie chicken, meat shredded
- 1 * 1 pound muenster cheese, grated
- 3 * 3 chipotle chiles in adobo sauce, seeded and finely chopped
- * Twelve 6-inch corn tortillas
Honey Mustard Dipping Sauce
By Pollin
Combine all ingredients except orange juice; stir well
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice or juice from 1/2 lemon
- Horseradish, to taste
- 2 tablespoons orange juice (more or less as needed)
Brussel Sprouts
By Pollin
Trim sprouts and halve lengthwise
- 1 pound brussels sprouts
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup broth (chicken or vegetable)
- 2 to 3 shallots, peeled and thinly sliced
- 2 tablespoons heavy cream
- 1 tablespoon smooth dijon mustard (or more to taste)
- 2 tablespoons chopped flat-leaf parsley (optional)
Cheese Ball
By Pollin
In a large bowl with an electric mixer beat 1 lb cream cheese at room temp
- 1 lb cream cheese room temp
- 8 oz sharp cheddar cheese (about 2 1/2 cups)
- 1 Tbl dijon
- 1 tsp worcestershire
- Generous black pepper
- 1 cup chopped pecans
Sweet Potato Rolls Wrapped Prosciutto
By Pollin
Place a large skillet over medium heat and add in the olive oil
- For the maple-balsamic:
- 1 large sweet potato, peeled, Blade C
- 12 slices of prosciutto, sliced in half
- 3 tablespoons goat cheese
- 6 dates, pitted and sliced thinly
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
Squash Acorn Honey Butter Roasted w/ Burratta and Pomegrante
By Pollin
Preheat the oven to 425 degrees F
- 2 acorn squash, seeded and cut into wedges
- 4 tablespoons butter
- 2 tablespoons honey, plus more for drizzling
- 1/2-1 teaspoon crushed red pepper flakes, to taste
- kosher salt and pepper
- 2-3 balls burrata cheese
- extra virgin olive oil, for drizzling
- 4 fresh sage leaves, chopped
- 1/2 cup roasted, salted hazelnuts, roughly chopped
- 1/2 cup pomegranate arils
- ORIGINAL RECIPE CALLS FOR BROWN SUGAR WHICH I DID NOT USE
- NOT NECESSARY
Balsamic Vinaigrette
By Pollin
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves
- 1/4 * 1/4 cup balsamic vinegar
- 2 * 2 teaspoons dark brown sugar, optional*
- 1 * 1 tablespoon chopped garlic
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 3/4 * 3/4 cup olive oil
- * Mesclun salad mix or favorite greens, for accompaniment
- * Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
- * Blue cheese, for garnish
Turkey Sausage Meatballs with Cran-Apple Sauce
By Pollin
Preparation Preheat oven to 425°F
- For the Cran-Apple Dipping Sauce:
- Ingredients
- 1 cup dried stuffing cubes
- 1/2 to 3/4 cup chicken stock
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 1/4 pounds ground turkey (blend of light and dark meat)
- 1 egg
- 3 tablespoons grated onion
- 3 cloves garlic, finely chopped
- 1 tablespoon poultry seasoning
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 cup whole berry cranberry sauce
- 1 cup no-sugar-added organic applesauce
- 2 tablespoons dark amber maple syrup
- To serve as a meal add Walnut Parsley Couscous:
- 1 1/4 cups of chicken stock
- 2 tablespoons butter
- 1 1/4 cups couscous
- Salt and pepper
- 1 cup flat-leaf parsley
- 1/2 cup chopped walnuts, toasted